The assesment of quality and safety of fish stew

Abstract

The paper presents the process of obtaining, microbiological analysis and evaluation of quality parameters of fish stew made from carp, trout and sturgeon, produced by Societatea Arca România SRL. The technological stages of preparation, sterilization and packaging are described, as well as the procedures for taking and testing samples according to European requirements. The analyses carried out revealed the absence of pathogenic microorganisms such as Listeria monocytogenes and Salmonella spp., and the pH values, water content, proteins and fats were within the limits provided for by European Union legislation. The results confirm the conformity and safety of the finished products, demonstrating the efficiency of the application of the HACCP system and good manufacturing practices in the food industry.